This recipe is a great summertime recipe. The cilantro and basil makes it nice and refreshing, perfect for dinner of lunch. Note: fresh basil can be a trigger for some people’s acid reflux so it is listed as optional, but it really does add some great flavor to the dish.
Yield: 6 servings
Prep time: 15 minutes
Total time: 45 minutes
1 lb | chicken breast, cut into strips or cubed
1/4 tsp | ginger
1 1/2 tbsp | olive oil
Salt to taste
3 tbsp | creamy natural peanut butter
3 tbsp | cilantro, chopped
4 tbsp | low sodium soy sauce
1 tbsp | brown sugar
1 tbsp | sesame seeds
2 1/2 tsp | sesame oil
1/4 tsp | ground ginger
1 cup | shredded cabbage
1| large carrot, chopped, cut into matchsticks or shredded
3 tbsp | roughly chopped peanuts (optional)
fresh basil (optional)
- In a skillet over medium heat add the olive oil. Once the pan is hot add the chicken and sprinkle the ginger over top, and mix it a little bit. Cook until chicken reaches an internal temperature of 165 degrees Fahrenheit. Salt to taste.
- While the chicken is cooking in a small bowl whisk all the sauce ingredients together until well blended.
- Add the carrots and cabbage to a large bowl then pour the sauce over and mix so that the carrots and cabbage are evenly coated. If you opted to cut chicken into cubes, you can also just toss in the chicken once it has cooled a bit, so it gets covered in sauce too.
- Now to assemble the wrap: put a wrap on a plate add lettuce then your chicken and then the cabbage mixture on top. Finally if you wanted to add fresh basil or chopped peanuts add those on top. Enjoy served cold!
Looks amazing. I don’t think I would even need the tortilla.